Summer is here and Zo says she wants to grill and BBQ everyday. I told her that I do not think we can cook everything on the grill but we can try to make a lot of things on the grill this spring and summer! One of the problems I find with grilling everyday is that you really have to plan ahead. Most things we smoke/grill/BBQ have to marinate at least overnight. Sometimes what you want to cook is not quite defrosted or you just picked up at the store so you don't have time to wait! This chicken was the result of not wanting to wait. I wanted to make a recipe that you could get home, throw together quick, let sit for just a half hour but still have a great flavor. So with this Grilled Lemon Dijon Chicken I decided to use a lot of really strong flavors, flavors that although only allowed a short time to settle would still leave there mark! Enjoy!

Ingredients:

2 chicken breasts

2 tbsp Jack Daniel's Honey Dijon

2 tbsp Brummel and Brown

1 medium green onion (diced)

1 tbsp Volcanic lemon juice

2 tbsp fresh cilantro (diced)

1 garlic clove (minced)

1/2 tsp cayenne

1/4 tsp cumin

1/2 tsp garlic salt

1 Jalapeno (diced)

1/4 tsp hot Hungarianpaprika

1/4 tsp liquid smoked

fresh crack pepper (to taste)

Chicken

Whisk together all ingredients except chicken in a medium bowl and sit to side until ready to use.

Lightly meat hammer both sides of both chicken breasts. Pour 3/4 of your mixture into a gallon ziploc, place both chicken breast into the ziploc, seal and massage mixture into chicken breast. Place ziploc with chicken and mixture into refrigerator and chill for 30 minutes.

Preheat grill to medium heat.

Once chicken has marinated remove breast from ziploc and place on the middle rack of your grill, grilling the chicken for 5 minutes. Flip chicken breasts using tongs and grill for 5-7 minutes or until chicken is cooked through (flipping again if necessary.)

Remove chicken from grill and let cool 1-3 minutes before drizzling with your desired amount of remaining mixture and sprinkling with a little extra cilantro or parsley for garnish. Enjoy!